Directions

In a large mixing bowl, combine spinach, olives and beets. Set aside. Heat olive oil in a large sauté pan over high heat. Season beef on both sides with salt and pepper to taste and place in pan. Turn heat down to medium-high and cook for 4-6 minutes on each side until medium-rare and transfer to a clean cutting board. Set aside for 2-3 minutes, slice into 1/4-inch thick strips and place into spinach bowl.

Pour onions into sauté pan and cook for 1-2 minutes until just tender, remove from heat and stir in beef stock, vinegar and port. Toss with spinach salad until evenly coated and slightly wilted. Top with parmesan cheese and serve immediately.

Nutrition Facts

Calories 190

Calories from Fat 68 (36%)

(12%)Total Fat 8g

(0%)Saturated Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

(15%)Cholesterol 45mg

(18%)Sodium 420mg

(0%)Potassium 0mg

Total Carbohydrate 12g

(0%)Dietary Fiber 0g

Sugars 0g

Sugar Alcohols 0g

(40%)Protein 20g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2017.

*Disclaimer: These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure or prevent any disease. Product results may vary from person to person.

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